BISCOCHITOS RECIPE WITH BUTTER RECIPES
BISCOCHITOS RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Biscochitos are the state cookie of New Mexico. They traditionally use lard, but in this version from Wayne Harley Brachman's Cakes and Cowpokes, they are made with butter. I made this to serve at a Posada Celebration in the shape of stars - beautiful and delicious! (Chilling and rolling times are included in the preparation time).
Total Time 4 hours 10 minutes
Prep Time 3 hours 40 minutes
Cook Time 30 minutes
Yield 30 2 1/2-inch cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
- In a small bowl, cut the butter into pea-sized pieces.
- Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
- Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
- Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
- Scrape up all the streaks of dough and pile them on top of one another to form a disk.
- Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
- Refrigerate for 30 miutes, or until firm.
- Set a rack in the middle of the oven and preheat to 375°F.
- Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
- With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
- Chill the cookies 10 minutes before baking.
- Reroll the scraps of dough and cut out more cookies, chilling before baking.
- Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
- Sprinkle a thin layer of the sugar mixture over the cookies.
- Bake for 10 minutes, or until lightly browned around the edges.
- Cool on the pan on a wire rack.
- May be store at room temperature, well-wrapped, for up to 5 days.
Nutrition Facts : Calories 193.5, FatContent 9.8, SaturatedFatContent 6, CholesterolContent 38.4, SodiumContent 33.8, CarbohydrateContent 24.8, FiberContent 0.5, SugarContent 11.8, ProteinContent 2.1
BISCOCHITOS TRADITIONAL COOKIES RECIPE | ALLRECIPES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Allrecipes Member
Categories World Cuisine Latin American Mexican
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, CarbohydrateContent 13 g, CholesterolContent 10.6 mg, FatContent 5.9 g, FiberContent 0.3 g, ProteinContent 1.3 g, SaturatedFatContent 2.3 g, SodiumContent 24.2 mg, SugarContent 4.9 g
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